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Pork "Tablecloth Stainer" |
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Serves: 4 Print this Recipe(Manchamanteles de Cerdo) Category: Pork Manchamanteles, one of the seven moles of Oaxaca and also made in central Mexico, is a unique combination of pork or chicken with vegetables, fruits, and chiles. The name for this popular stew meaning "tablecloth stainer" refers to the delicious red chile broth that, if spilled, will stain the tablecloth. My pork version is adapted from the dish served at Fonda El Refugio restaurant in Mexico City. 5 large ancho chiles, stemmed and seeded, veins removed 1/4 cup vegetable oil 1 large plantain, peeled and sliced crosswise 1/4 cup slivered almonds 1/2 medium white onion, chopped 4 cloves garlic (large), chopped 2 medium tomatoes, peeled and chopped 1 teaspoon dried oregano (Mexican variety preferred), crumbled 1/2 teaspoon ground cinnamon (Mexican canela or Ceylon variety preferred) 1/2 teaspoon ground allspice 2 pounds boneless pork shoulder or sirloin, cut into 1-inch pieces 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1 medium sweet potato, peeled and cut into bite-size pieces 1 cup pineapple chunks, fresh or canned 1. Cut the chiles into about 4 pieces and toast in a medium skillet, over medium heat, pressing with a spatula until they are aromatic and change color, 10 to 15 seconds. Submerge them in a bowl of hot water and soak 20 to 25 minutes. 2. Meanwhile, in the same skillet, heat 1 tablespoon of the oil. Add the plantain and cook, turning once, until golden brown, about 1 minute per side. Remove to a plate and reserve. In the same skillet, toast the almonds, stirring, until light brown, 2 to 3 minutes. Transfer to a blender. Add the onion and garlic to the same skillet, and cook until the onion softens, about 3 minutes. 3. Add the tomatoes, oregano, cinnamon, and allspice. Cook until the tomatoes soften, 3 to 4 minutes. Put in the blender with the almonds. Add the soaked chiles and 1/4 cup of the chile water, or tap water. Blend very well until thick and smooth. Reserve. 4. In a large saucepan, heat the remaining 2 tablespoons of oil over medium-high heat and cook the meat, turning, until no longer pink on the outside, 6 to 8 minutes. Season with salt and pepper. Add 1 1/2 cups of water. Bring to a boil. Cover, reduce heat, and simmer until tender, about 45 minutes. Add the sweet potato and reserved sauce. Cook until the potato is tender, 20 to 25 minutes. Add the pineapple and reserved plantain. Cook until hot and bubbling, 6 to 8 minutes. Serve hot. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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